1 lb. flank steak, sliced thinly against the grain

1/4 c. plus 1 tbsp. vegetable oil, divided

2 cloves garlic, minced

1 tbsp. minced fresh ginger

1/4 c. low-sodium soy sauce

1/3 c. water

1/2 c. packed brown sugar

1/4 c. cornstarch

4 green onions, sliced into quarters, plus 1 chopped green onion for garnish

Butter lettuce, for serving

In a small saucepan over medium heat, heat 1 tablespoon vegetable oil. Add garlic and ginger and cook until fragrant, 2 minutes. Add soy sauce, water and brown sugar and stir until dissolved. Bring to a boil, then reduce heat and simmer until reduced by half, 10 to 12 minutes.

Meanwhile, in a large skillet over medium heat, heat remaining 1/4 cup vegetable oil.

In a large bowl, toss flank steak with cornstarch until fully coated. Add steak to skillet and sear until crispy, 3 to 4 minutes per side. Drain fat.

Add sauce and green onion quarters to skillet and toss until combined, then simmer a few minutes more.

Serve steak in lettuce cups and garnish with green onions.